Homemade Tamarind Paste/Pulp N Easy Tamarind Rice

Today's recipe is an Indian Basic, Tamarind Paste/Pulp. I recently started making this Tamarind Paste at home. The process is simple and money saver recipe too. Here, 50gm Tamarind Paste costs $4.99 and also i did not like n dark blackish color of that paste n also it has some iron smell, i hate that too. So i started making this at home after seeing Menaga's Recipe. Really very handy n a must for me, You can make any Tamarind based recipe instantly, no need for soaking the tamarind slab,extracting this n that. Just take 1-2 tsp of this tamarind paste n u can use it in Sambar, Rasam, Puli Kuzhambu, Rice recipes n many more which calls for Tamarind. Everything made simple with this Handy paste. Now to the recipe...

Ingredients

1. Tamarind   250gm 
2. Turmeric Powder    1 tsp
3. Salt    1/2 tbsp
4. Water    4 cups

Method
will update the step wise pictures later, i lost my USB of my P&S camera n searching for it n hope can find it soon :)

• First soak tamarind with water for 15-20 minutes, then pressure cook it for 3-4 whistles.
• Then once pressure cools down, open the cooker n put the cooked tamarind in a blender n blend it well.
• After that, filter the tamarind water using a mesh strainer and collect the water add turmeric powder n salt n bring it to boil and cook until it thickens.
• That's it...once done allow the paste to cool down completely and pour it in a clean air tight bottle/container n store in refrigerator.
• Use 1-2 tsp of paste n dissolve it in 1/4 cup water n use it in Sambar, rasam n for puli kuzhambu n puli sadham use 1-2 tbsp of paste.

Notes:
For me the above quantity of paste came for 1 month n more.
As mine was too sour, i use only 1/2-1 tsp for sambar & rasam n for puli kuzhambu n rice i used 1 tbsp or little more.
Sourness is based on the type of Tamarind, some will be more sour n some will be little less sour., so use accordingly.
Homemade Fresh Tamarind paste are not smooth n glossy like the store bought ones, texture resembles like that of ketchup
Do not skip soaking time, as it is helpful to remove the seeds in Tamarind before pressure cooking.

EASY TAMARIND RICE
This Tamarind Rice is my Grand mom's recipe which she often makes for our lunch box along with some fryums. U can make this rice in jiffy if u have tamarind paste in hand. The recipe as follows..

Ingredients

1. Cooked Rice   1 cup
2. Tamarind Paste    1 tbsp or little more(dissolved in 1/2 cup water)
3. Turmeric Powder   a pinch
4. Garlic     5-6 cloves
5. Salt  to taste

For Methi Seeds Powder/Vendhya Podi - Dry roast 1-2 tbsp of methi seeds in low-medium heat until it turns golden brown and flavor comes. Then allow to cool and grind it to a fine powder and store it in an air tight container. You can use this powder in tempering puli sadham, puli kuzhambu, sambar, rasam, kara kuzhambu. 

To Temper

1. Oil/Sesame oil      tbsp
2. Mustard seeds    1/2 tsp
3. Methi seeds powder/Vendhya podi   1/4 tsp
4. Urad & Chana dal   1 tsp each
5. Peanuts    1 tbsp
6. Dry Red chilies    2 no.(broken)
7. Curry leaves    few

Method

• Heat oil in a kadai/pan, when it gets hot add mustard seeds n allow to pop up and then add methi seeds powder, add dal n peanuts, and roast till golden brown, followed by red chili n curry leaves fry well.
• Then add garlic and saute for a minute and then add tamarind, turmeric powder n enough salt.
• Bring this to boil for 3-4 minutes.
• After that allow this Tamarind mixture to cool for a while, then mix it with cooked rice.
• That's it...Tamarind Rice ready to pack for your lunch box. Serve With any fry/Varuval/chips or papad.

Sending this to Vardhini's Basics, Tips, Tricks Event